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Chinese Five-Spice Encrusted Salmon

1 salmon steak (about 1 inch thick)
3 Tbsp. Chinese five-spice
2 Tbsp. tangerine Agrumato olive oil, or another tangerine or orange-infused or -pressed olive oil*, plus additional for finishing
lemon wedges

*if you can't find infused olive oil, add 2 tsp. fresh orange zest to olive oil before coating fish

1. Pat salmon steak with paper towels.
2. Brush one side of steak with 1 tablespoon olive oil.
3. Pat a thick layer of five-spice powder (about 1 1/2 tablespoons) onto oiled surface of salmon. Repeat steps 2 and 3 on other side.
4. Grill over medium-hot coals for 5 minutes. Flip and grill an additional 2-5 minutes, until done. You can use a thin knife slid in near the bone to peek inside steak to determine doneness.
5. Drizzle with additional olive oil and serve with lemon wedges.

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